Fall Carbonara
Fall Carbonara - Pumpkin puree gets added to the pasta sauce in this delicious Fall Carbonara recipe featuring fresh sage and Indiana Kitchen bacon! - pumpkin
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Pepper mill
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Pot
- Colander
- Stove
- Spoon
Ingredients
- 1 can pumpkin puree 15 oz.
- 2 eggs
- 3 eggs yolks
- 1 c. grated parmesan cheese
- 3/4 c. grated romano cheese
- 3/4 tsp. Kosher salt
- 1/2 tsp. Fresh Ground Pepper
- 6-8 slices Indiana Kitchen Bacon, cooked crumbled
- 1 lb. spaghetti
- 1-2 fresh sage leaves
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